We’ve spent a lot of time wishing much of our recent calendar behind us, starting with practically the entire year of 2020. Now, add ice-geddon to the list for most Mississippians. We’re ready to look ahead to March. And March 1 happens to be National Peanut Butter Lovers’ Day.
One by-product of our week of ice was that we were challenged to use what we had in the pantry, since getting out to the grocery was preached against. Depending on how long you were stuck inside, you may have gotten down to the last jar of peanut butter. But Peanut Butter Lovers’ Day is here to remind us how versatile the staple can be. Chances are, most of us have a jar somewhere, but if we’re limiting ourselves to PB&J sandwiches, we’re missing the flavor and texture this standard pantry item can add to almost any type of dish. Not to mention it’s a great source of protein, healthy fat, vitamin E, magnesium and vitamin B3, says registered dietitian and recipe developer Maggie Michalcyzk at everydayhealth.com. (Do keep portion size in check, however; peanut butter contains nearly 200 calories per two tablespoons.)
With any luck, we’re done with all forms of ice for the time being. But this can be the beginning of discovering the many ways we could expand our peanut butter savvy — think smoothies, broccoli and peanut butter soup or tasty chicken satay. Welcome, March, and National Peanut Butter Lovers’ Day.
PEANUT BUTTER PANCAKES
Makes 5 servings
1 1/4 cup flour
2 tablespoons. sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup milk
1 egg
1/4 cup peanut butter
3 tablespoons butter, melted
■ Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened.
■ Lightly butter or spray hot griddle. Spoon by 1/4 cupfuls onto griddle. Cook until golden brown on both sides. Serve with strawberry jam or syrup.
Source: NDSU Extension Service
MAPLE PEANUT BUTTER CHOCOLATE POPCORN
Makes: 7 servings/7 cups popcorn
¼ cup popcorn kernels
3 tablespoons canola oil
1 tablespoon maple syrup
2 tablespoons Chocolate PB2 (Powdered Peanut Butter)
■ In a large pot or saute pan with a lid, heat oil on medium high heat and place three kernels in the oil.
■ Wait for the three kernels to pop, remove them and put the remaining kernels in the pot. Keep the lid slightly ajar to let out steam and gently slide the kernels back and forth as they pop. Pop the kernels until there is no more than two seconds between each pop and remove from heat.
■ Remove the kernels to a bowl and toss the remaining ingredients evenly in the popcorn.
Source: Recipe adapted from: https://amyshealthybaking.com/blog/2015/05/07/skinny-peanut-butter-kettle-corn/
STRAWBERRY BANANA PEANUT BUTTER QUESADILLAS
Makes 1 serving
Cooking spray or butter
2 tablespoons natural creamy peanut butter
2 whole grain tortillas
1 large ripe banana, sliced
4-5 strawberries, sliced
1/8 teaspoon cinnamon (if desired)
■ Heat a medium skillet over medium heat and spray pan with cooking spray.
■ Spread 1 tablespoon of peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon and top with remaining tortilla, peanut butter side down. Press gently together.
■ When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters. Serves 2-4, 1/2 quesadilla per person.
(Note: For a dessert version, try adding 1 teaspoon mini chocolate chips in. Serve with honey, maple syrup, vanilla Greek yogurt or chocolate sauce.)
Source: everydayhealth.com
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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